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Fried rice just like at your favorite Chinese restaurant! Use your leftover rice, add some ham, carrots, peas, corn, onion, and fried onions and fry it in a flavorful sauce. Drizzle some sriracha on top and there you have the perfect combination for your fried rice craving.

Shall we go grab some Chinese takeaway for dinner?
Mmmm, that’s tempting… but I’m not really in the mood to go out. How about we stay in and whip up some quick fried rice with yesterday’s leftover rice?!
I ♡ rice! I ♡ fried rice! I crave it every now and then, but since I’m a bit picky about rice, I’m often disappointed with fried rice from new places or takeout. It’s either too dry, too salty, or just not flavorful enough. So when I find a place that nails it, it’s pure bliss 🙂
Two years ago, I went on a one-week trip to New York with a girlfriend of mine. We ended up eating out every single day, just to try local food AND Asian food in the States – I usually try Asian food everywhere I go.
Two years ago, I went to New York for a week with a friend, and we ate out every single day, sampling both local and Asian foods (I always try Asian food whenever I travel!).
We found this small Japanese place just a few steps from where we were staying, and I have to say, their salmon fried rice was the best I’ve ever had. I nicknamed it “NYC Japanese fried rice” because it was that memorable! We even went back the day before we left, just to savor it one last time. Since then, I’ve been experimenting to make fried rice that’s just as amazing.
Ingredients
- Rice – here are some info on how to cook the perfect rice.
- Eggs – I like to season the scrambled eggs with black pepper and a pinch of soy sauce (instead of salt).
- Onion – for this recipe, I use minced onion. You can also substitute with green onions or use both, though if you do, I’d skip the fried onion to avoid ending up with an “onion fried rice” instead of Cantonese fried rice.
- Carrot – chop the carrot into very small dice (around 0.2 inches / 0,5 cm). Keep the pieces the size of peas, ham, and corn so that everything blends together in perfect harmony.
- Garlic – mince or crush the garlic.
- Ham – either buy pre-diced ham or cut a big piece into very small cubes (about 0.2 inches / 0,5 cm).
- Frozen peas – F-frozen peas work best for stir-frying, unlike canned peas, which tend to be softer.
- Corn – a must-have for Cantonese fried rice! Either canned or frozen corn works well.
- Fried onions – totally optional, but I love the crunch that fried onions add if you mix them in at the last minute before serving.
- Sriracha (for serving) – another optional ingredient, but it gives a fantastic spicy kick. I never have Cantonese fried rice without sriracha unless the restaurant doesn’t have it. For me, it’s the difference between “fried rice” and FRIED RICE! But if spicy isn’t your thing, you can skip it.
for the sauce
- Shaoxing wine or mirin – as I mentioned earlier, try it with and without and you’ll see the difference.
- Oyster sauce – not to be omitted in Cantonese fried rice.
- Light soy sauce – make sure not to use dark soy sauce. Dark soy sauce will make your entire dish way too salty. Trust my experience.
- Sesame oil – sesame oil always gives a nice flavor to fried rice.
- Black pepper powder – I usually go for black pepper powder to season my sauce rather than regular black pepper. It blends better.
What to serve with?
Fried rice is fantastic for lunch, dinner, or even breakfast! Enjoy it as a main dish or as a side with meat, fish, tofu, or anything you love to pair it with.
Which wok/pan to use?
A carbon steel wok is the traditional choice, but if you don’t have one, a regular non-stick wok works just as well. A cast iron skillet also gives a similar result to a carbon steel wok. Or simply use any large pan you have on hand.
How to prepare Cantonese Fried Rice?
- Prepare the rice – Cook the rice. if you have a rice cooker, even better for perfectly cooked results.
- Refrigerate the rice for at least half a day or up to a full day—ideally, prepare it the day before and keep it in the refrigerator overnight. Cold rice is essential to prevent it from becoming mushy when stir-fried.
- Prepare all ingredients and sauce – Dice the onion and carrots into small pieces.
- Beat the eggs with a pinch of black pepper and a dash of soy sauce.
- In a separate bowl, combine all the ingredients for the sauce.
- Assemble the fried rice – Heat 1 tablespoon of cooking oil in a wok over medium-high heat, then add the onion and minced garlic. Stir-fry for about 30 seconds.
- Add the diced carrots and ham, cooking for another 30 seconds.
- Move everything to one side of the wok, add another tablespoon of cooking oil, and pour in the beaten eggs. Stir continuously to scramble them.

- Once the eggs are cooked, add the frozen peas and corn. Stir-fry everything for 30 seconds, just until the peas are defrosted.
- Add the cold rice and mix it well with the vegetables, then pour in half of the sauce. Stir-fry for 30 seconds, then add the rest of the sauce and continue stir-frying for 1-2 minutes until some rice bits are lightly fried.

- Before serving, mix fried onions into the fried rice.

- Serve – For a finishing touch, sprinkle 1 tablespoon of fried onion and some sriracha on top (optional, but it really enhances the flavor).

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Cantonese Fried Rice
Ingredients
- 320 g cooked day old white rice | refrigerated
- ½ big onion , chopped
- 1 big carrot , diced
- 1 garlic clove minced
- 125 g ham diced
- 140 g frozen peas
- 140 g corn
- 2 tbsp cooking oil
- 40 g fried onion | optional
- sriracha | for serving – optional
Scrambled eggs
- 3 eggs
- black pepper
- ¼ tsp soy sauce
Sauce
- 3 tbsp Shaoxing wine or mirin
- 3 tbsp oyster sauce
- 3.5 tbsp light soy sauce
- 1 tsp sesame oil
- ¼ tsp black pepper powder
Instructions
- Prepare the rice – Cook the rice. if you have a rice cooker, even better for perfectly cooked results.
- Refrigerate the rice for at least half a day or up to a full day—ideally, prepare it the day before and keep it in the refrigerator overnight. Cold rice is essential to prevent it from becoming mushy when stir-fried.
- Prepare all ingredients and sauce – Dice the onion and carrots into small pieces.
- Beat the eggs with a pinch of black pepper and a dash of soy sauce.
- In a separate bowl, combine all the ingredients for the sauce.
- Assemble the fried rice – Heat 1 tablespoon of cooking oil in a wok over medium-high heat, then add the onion and minced garlic. Stir-fry for about 30 seconds.
- Add the diced carrots and ham, cooking for another 30 seconds.
- Move everything to one side of the wok, add another tablespoon of cooking oil, and pour in the beaten eggs. Stir continuously to scramble them.
- Once the eggs are cooked, add the frozen peas and corn. Stir-fry everything for 30 seconds, just until the peas are defrosted.
- Add the cold rice and mix it well with the vegetables, then pour in half of the sauce. Stir-fry for 30 seconds, then add the rest of the sauce and continue stir-frying for 1-2 minutes until some rice bits are lightly fried.
- Before serving, mix fried onions into the fried rice.
- Serve – For a finishing touch, sprinkle 1 tablespoon of fried onion and some sriracha on top (optional, but it really enhances the flavor).
recipe notes
- The rice quantity is measured in rice cooker cups, not standard cups.
- Make sure the rice is thoroughly refrigerated beforehand. Cold rice will better withstand the heat in the wok and won’t become mushy.
- If you don’t have a wok, a cast iron skillet is the best alternative for a similar result. If you use a regular pan, the rice won’t fry the same way. Adjust heat depending on your wok type: medium-high heat works well for a non-stick Tefal wok or cast iron skillet. If using a traditional carbon steel wok, reduce the heat to medium as it heats up very quickly.
- Avoid using dark soy sauce, as it will make the sauce too strong and salty. Use light soy sauce instead.
- Frozen peas work best for fried rice, as they have a better texture than canned peas.
- Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days.
Equipment
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
